Vegetarian

A Belly Full of Buitoni

Fried Ravioli with Mint Parsley Pesto

We’re not ashamed to admit that it can feel good to sleep on a full stomach.  Maybe some of you are prone to heart burn and indigestion.  If that is the case, save this for a meal before 9:00 pm.  We don’t condone this kind of eating all the time, but if the meal is worth it, it’s worth it.  There was no reason for us to fry pasta on a Friday night, dollop each bite with cheesy, nutty sauce, and then proceed to eat said pasta at 1:30 am with a glass of wine.  But again, it was worth it.  Think of it as dinner for the night owl.  A very full and satisfied night owl.

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Seafood · Uncategorized

Foodbuzz 24, 24, 24: Teach a Man to Fish

LP & Kerri-Duo Dishes

We feel very lucky to have a third round with Foodbuzz’s 24, 24, 24 series.  Literally the second the call for entries was announced, we had the idea.  The old adage says ‘If you give a man a fish, he’ll eat for a day.  Teach him how to fish, and he’ll eat forever.’  We believe in that all the way.  Quite frankly, we cook for ourselves all the time, and we cook for friends and family all the time.  We are always ready to share our food experiences with other people, but not everyone can quite appreciate everything in the same ways as we do.  We have a couple of friends who we’ve always deemed ‘picky’, whereas they find themselves to be ‘particular’.  Semantics really.  The interesting thing is that they both have a desire to expand their own cooking prowess in the kitchen, and that is where we saw a spot for the Duo.

We are not Martha Stewart and Gordon Ramsey, but we like helping and teaching people in the kitchen.  Our goal is to take two specific eaters and work with them to construct a three course menu, assist in the shopping and, of course, pitch in with the cooking.  In the end, our hope is that they will have put at least one or two toes outside of their comfort zone and end the evening with a couple of recipes that they can re-create anytime, on their own.  On your marks…

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Beef · Bevvies · Cakes, Pies and Tarts · Chicken and Poultry · Dips, Dressings and Sauces · Main Dishes · Salads · Seafood · Side Dishes · Sweet Treats · Veggies

Foodbuzz 24, 24, 24: Teach a Man to Fish

LP & Kerri-Duo Dishes

We feel very lucky to have a third round with Foodbuzz’s 24, 24, 24 series.  Literally the second the call for entries was announced, we had the idea.  The old adage says ‘If you give a man a fish, he’ll eat for a day.  Teach him how to fish, and he’ll eat forever.’  We believe in that all the way.  Quite frankly, we cook for ourselves all the time, and we cook for friends and family all the time.  We are always ready to share our food experiences with other people, but not everyone can quite appreciate everything in the same ways as we do.  We have a couple of friends who we’ve always deemed ‘picky’, whereas they find themselves to be ‘particular’.  Semantics really.  The interesting thing is that they both have a desire to expand their own cooking prowess in the kitchen, and that is where we saw a spot for the Duo.

We are not Martha Stewart and Gordon Ramsey, but we like helping and teaching people in the kitchen.  Our goal is to take two specific eaters and work with them to construct a three course menu, assist in the shopping and, of course, pitch in with the cooking.  In the end, our hope is that they will have put at least one or two toes outside of their comfort zone and end the evening with a couple of recipes that they can re-create anytime, on their own.  On your marks…

Continue reading “Foodbuzz 24, 24, 24: Teach a Man to Fish”

Cakes, Pies & Tarts

Let Them Eat Cake

Chocolate Hazelnut Cake--The Duo Dishes

We are not as haughty as Marie Antoinette.  At least we do not think so.  We do like cake though.  That is the only connection between the Duo and the bourgeois dauphine de France, and it is a very loose one.  We’ve made a good number of cakes and sweets in our tiny corner of Los Scandalous, and this one was yet another attempt to flex the flavorful bicep of a collection of goodies in the pantry.  A while back, we bought a big ‘ol Snuggie wearing, friar shaped bottle of Frangelico for a couple of desserts, and it’s been sitting in the cabinet awaiting its next application.  When Frangelico shows up to the party, it never disappoints, and here it is again working its magic.  If little Marie told us to go eat some cake, we’d ask her to serve a slice of this one.

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Poultry & Pork

Please Pass Those Mints

Chicken and Penne with Garlic Rosemary Sauce-Duo Dishes

Garlic lives in limbo, that’s for sure. On one hand, it has so many health benefits and it adds such distinct flavor to food. On the other hand, it wreaks havoc on the mouth. This was a meal that demanded an after dinner mint for sure. Talk about garlic overload! We love us some garlic. It’s in almost everything. If it’s not a dessert, it probably has garlic. And not just one clove. It’s usually a minimum of three because that’s how we roll. This dish has much more than one clove or even three, and if you’re a bold soul–or if you’re spending at least 24 hours alone–toss in a bit more. We support that.

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Vegetarian

We’re Getting Older By the Day

Goat Cheese and Peppers Pocket-The Duo Dishes

We’re not that far out of college, but it’s been long enough where Friday nights don’t necessarily mean crazy mayhem on the evening agenda. There was a time when the work day’s countdown to 6:00 pm meant happy hour followed by a long night into the wee hours of the morning. These days, it means time to skidaddle home through LA traffic and chill. Hard. Saturdays are meant for partying; Fridays are not. Sometimes we just want to relax, sometimes we just want to hang at the apartment. Other times we want to cook. Most Fridays are great for making pizza and taking it easy, so we did.

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Vegetarian

The Product of Inspiration

Sweet Potato, Squash, Apple Soup--The Duo  Dishes

We took another class at Hipcooks a while ago–a class all about soup.  We made seven soups in just over three hours, and it was a very mind and gut filling experience.  Although we’ve made soups and stews on our own, we don’t normally fix them just on a whim. This class, like every other Hipcooks class before it, always sends us into a tizzy about what we can make in our own kitchens.  It’s an addiction, you know.  Once we start the brain a-moving, we can’t stop.  It goes without saying that we are very excited by food. When we start talking about food and recipes, it is clear that we are in our own world.  It was evident to others in the class because we spent a third of the session whispering to each other different soup ideas, substitutions and additions that were coming to mind at the time.  We were paying attention to our lovely teacher, really we were, but so many thoughts were running through our heads, we had to let them out.  This one came to mind somewhere between the preparation of a chunky butternut squash and white bean soup, rich cream of mushroom and thyme and the anise-flavored corn, tarragon and sun-dried tomato chowder.
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